Description
A creamy, tangy potato salad perfect for summer barbecues, pairing well with grilled meats.
Ingredients
- 2 pounds potatoes (Russet or Yukon Gold), peeled and cubed
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/2 cup chopped green onions
- 1/2 cup diced celery
- 1/4 cup chopped pickles
- Salt and pepper to taste
Instructions
- Peel and cube the potatoes, ensuring uniform pieces for even cooking.
- Place cubed potatoes in a pot of salted water and boil until tender but firm, about 15 minutes.
- Drain the potatoes and let cool for a few minutes.
- In a bowl, mix together mayonnaise, sour cream, and Dijon mustard.
- Add cooled potatoes to the dressing and mix in green onions, celery, and pickles.
- Season with salt and pepper to taste.
- Toss gently until well-coated, then chill in the refrigerator for at least 1 hour before serving.
- Serve alongside grilled meats or on its own.
Notes
For best flavor, let the salad sit overnight in the fridge; can be served with additional toppings like crispy bacon or cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American